Zuppa di cavolo nero


  • 1lb Black cabbage
  • 11oz Stale bread
  • 1lb drained Borlotti Beans
  • Salt to taste
  • Hot Pepper as needed
  • 1lb 2oz Pumpkin
  • 2 big Poteto
  • 5oz Tomato paste
  • 1 1/2 cup Extra-Virgin Olive Oil
  • 3 big cloves Garlic


Prepare a vegetable stock
Clean the black cabbage, we will only use the leaves
Now wash the cabbage, it has to be squeezed and rub as a cloth but in a delicate way in order to eliminate the impurities
When the stock will be done sift and pour it in a large pot on high heat.
Add the beans and the garlic and as soon as it starts boiling smash the beans. Remeber to keep some beans intact
Chop the potatoes and the pumpkin into medium pieces
Put the potatoes and the pumpkin in the pot
Add the cabbage, tomato concentrate, red chili pepper and olive oil. Now you can add salt. Let it cook for 2 hours on low heat and with the cover on top of the pot. Stir every once in a while
Cut the bread in medium slices
Put the bread at the bottom of a large bowl
Now you can pour the soup from the pot to the bowl. Depending on your taste you can add more or less stock. Do not make it too wet or too dry. Take the picture as reference